Combine half the vegetable oil, sesame oil, orange zest and juice, half the honey, the soy sauce and garlic in a bowl.

Preheat oven to 200°C. Secure quail legs with string, then transfer to marinade, rubbing it all over until well covered. Cover with plastic wrap and set aside in fridge for 30 minutes to marinate.

Place ginger, stock and remaining honey in a pan over medium heat. Cook, stirring, for 5-6 minutes until reduced by half. Remove quails from marinade. Pour marinade into sauce and set aside. Place quail on a baking tray and roast for 12 minutes until golden and cooked. Set aside for 5 minutes to rest.

Heat remaining oil in a frying pan. Add vegetables and stir-fry for 1-2 minutes until cooked but still crisp. Return sauce to medium heat and bring to the boil. Place vegetables on each plate. Season and top with a quail. Serve drizzled with sauce.